Recipe by: Justin Wise
Time: 6 hours. Serves: 4


  • Confit of Duck

  • 4 duck legs (Marylands)

  • 1.32kg duck fat (4 x tubs 330g)

  • 1 orange

  • 3 star anise

  • 3 cloves

  • 8 coriander seeds

  • 1 clove garlic

  • ¼ bunch thyme

  • 1kg rock salt

  • Salad

  • 500g lentils

  • 1 carrot

  • 1 celery

  • 1 brown onion

  • 200g fresh cherries

  • ½ bunch chervil

  • ½ bunch flat leaf parsley

  • ½ bunch chives

  • 1 lemon

  • 100mls olive oil

  • 50mls sherry vinegar

  • Flaked sea salt to taste

  • 75g walnuts

  • 6 figs, cut into quarters

  • 2 tbsp sheeps milk yoghurt

  • 50ml vincotto

  • 50g pomegranate


  • Duck Confit:

  • 1.

    Pre heat oven to 110 deg Celsius

  • 2.

    In an stainless steel bowl lightly crush the spices and mix in the salt, garlic and thyme.

  • 3.

    Take the zest of the orange of and roughly chop add to the salt mix

  • 4.

    Place the duck legs into a tray lined with silicon paper, place the salt mix over the duck legs.

  • 5.

    Place the tray of ducks into the fridge for 3 hours

  • 6.

    After 3 hours remove the duck from the fridge and wash the salt/curing under cold water

  • 7.

    Place the duck legs onto paper towel to dry

  • 8.

    Place the duck legs into a small deep tray, cover with duck fat. Then cover the tray with silicon paper and foil.

  • 9.

    Place the tray of duck legs into oven for approx. 3 hours. Until duck is cooked. (there should be a slight movement of the meat from the bone)

  • 10.

    Once cooked remove the thigh bone and clean any excess skin from the duck.

  • 11.

    Serve with the salad

  • Salad:

  • 1.

    Peel and chop the carrots, onion and celery into 2cm dice place into a pot with the lentils and cover with cold water

  • 2.

    Place the pot of lentils on to medium heat and cook until soft, aprox 30 minutes. Season with salt in the last 2 minutes of cooking

  • 3.

    When cooked strain the lentils and allow to cool

  • 4.

    Wash and chop all of the herbs finely

  • 5.

    Add pomegranate seeds, quartered figs, fig vincotto, walnuts, and sheeps milk yoghurt.

  • 6.

    Place the lentils into a bowl with the chopped herbs and fig salad, finish with the olive oil and sherry vinegar. Season with sea salt

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 414kj
  • Fat Total 39g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 10g
  • Sugar 2g
  • Sodium 207mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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